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Dragonette Cellars Happy Canyon Sauvignon Blanc 2014

Sauvignon Blanc from Happy Canyon, Santa Barbara, Central Coast, California
  • RP91
  • WS91
  • WE90
13.9% ABV
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13.9% ABV

Winemaker Notes

The nose features fresh tropical fruits (pineapple and kiwi) and stone fruits (peach and apricot) backed by a strong stony minerality (granite and flint) underpinned by rich citrus notes (lemon curd, lemon zest) and hints of clove, anise and fresh thyme. On the palate the wine is medium bodied, creamy and complex with rich yet restrained fruits (fresh mango, guava, passion fruit and persimmon, along with melons and pear), sharing time with juicy round acidity, which turns to citrus (lemon peel, and hints of texas red grapefruit) and then finishes with a whiplash of gray stones and lime on the long finish.

Critical Acclaim

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RP 91
Robert Parker's Wine Advocate
Racy, lively and vibrant, with green citrus, buttered lemon and orange blossom, the 2014 Sauvignon Blanc Happy Canyon Of Santa Barbara (equal parts Grassini Family and Vogelzang vineyards) is medium-bodied, fresh and lively, with both fruit and texture. It will drink nicely for a year or more.
WS 91
Wine Spectator
Stylish and rich, offering succulent, ripe flavors of melon, pear and honeysuckle, with spicy accents and a juicy finish.
WE 90
Wine Enthusiast
There's a touch of reductive petrol on the nose of this wine, which is a 50-50 blend between Vogelzang and Grassini vineyards. It also offers lime zest, golden pear flesh and barely ripe peach. A cut-grass element shows on the palate as well as sour lime and Bosc pear peels.
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Dragonette Cellars

Dragonette Cellars

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Dragonette Cellars, Happy Canyon, Santa Barbara, Central Coast, California
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Brothers John and Steve Dragonette and close friend Brandon Sparks-Gillis founded Dragonette Cellars in 2005 after having worked together at a renowned wine shop in Los Angeles. Their shared passion for great wine brought them to wild, windy and remote northern Santa Barbara County where they spent the next several years seeking out extraordinary, cool-climate vineyards and dedicating themselves to careful, patient, minimalist winemaking.

As vignerons, they have committed themselves, above all else, to the mindful farming of precise blocks in exceptional vineyards for low yields and high quality and to the shepherding of these grapes into wines of purity, complexity and balance. Given the remarkable climatic and soil diversity in Santa Barbara County, Dragonette Cellars produces small lots of Pinot Noir, Sauvignon Blanc and Syrah of interest and distinction.

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Happy Canyon

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On the eastern end of the Santa Ynez Valley, the rolling hills of the tiny Happy Canyon AVA produce top quality reds from Cabernet Sauvignon, Cabernet Franc, Syrah and whites from Sauvignon blanc. The region’s low-nutrient soil grows smaller vines and in turn, higher quality wine grapes.

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Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon blanc is responsible for a vast array of wine styles. However, a couple of commonalities always exist—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is most important in Bordeaux and the Loire Valley. It also shines in New Zealand, California, Australia and parts of northeastern Italy. Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon blanc.

In the Glass

From its homeland In Bordeaux, winemakers prefer to blend it with Sémillon to produce a softer, richer style. In the Loire Valley, it expresses citrus, flint and smoky flavors, especially from in Sancerre and Pouilly-Fumé. Marlborough, New Zealand often produces a pungent and racy version, reminiscent of cut grass, gooseberry and grapefruit. California's style is fruit-driven, in either a soft and oak-aged or snappy and fresh version.

Perfect Pairings

The freshness of Sauvignon blanc’s flavor lends it to a range of light, summery dishes including salad, seafood and mild Asian cuisine. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like artichokes or asparagus. When combined with Sémillon (and perhaps some oak), it matches well with complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon blanc is a proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (herbaceous aromatic compounds) inherent to each member of the family.

BUR403124816_2014 Item# 156676